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Brown Squid Sambal

1 squid – cut into desired size and blanch for a minute in hot water
10 shallots
3 cloves garlic
15 dried chillies
3cm piece of belachan
2 stalks lemongrass
2 tbsp cooking oil
Salt to taste
2 slices tamarind pieces
1 tbsp sugar

Blend the shallots, garlic, dried chillies, belachan and lemongrass together.

In a pan, heat the cooking oil, then fry the blended paste. Add the salt and tamarind slices and sugar.

Cook the paste until it is dry and the oil rises to the surface. Add the blanched squid and cook for about two minutes. Dish up and serve.
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